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Experiments in Eating

The New York Times features a fascinating profile of Cornell University professor Brian Wansink, whose work suggests that visual cues play a big role in how much we eat. READ MORE

Pepper Is the New Salt

Eight best bets for sneezing and seasoning. READ MORE

Why Does Pepper Make You Sneeze?

It irritates the mucous membranes. READ MORE

Beyond Pablum

The San Jose Mercury News devotes this week’s food section to the increasingly gourmet world of baby food. READ MORE

The Llong Goodbye

The new Saveur contains a compelling short essay titled “Truculent but Tender.” It’s about eating a llama. READ MORE

A Mean Lamb Shwarma

The Concord branch of The Mediterranean makes a totally awesome shwarma, says Chuckles the Clone. They have a standard setup: big meat carousel slowly roasting spiced slabs of lamb, and when you order, they slice some off and finish cooking it over a gr READ MORE

Beautiful Pork Mole

The house-made mole at Gallegos is very earthy, a little chocolaty, a little spicy, a little bitter, and a little sweet, says chocolatetartguy. The mole is so good, it takes this place over the line from stop-by-if-you’re-in-the-neighborhood to run-don’ READ MORE

Surprising Fish Taco in Bellport, L.I

Unorthodox but scrumptious fish tacos are a don’t-miss order at Bellport’s newish Sugar Loaf Cafe, says Dave Feldman. Beautifully grilled mahi mahi with cabbage-carrot slaw, dressed with lively carrot-orange vinaigrette and cilantro-lime mayonnaise, is READ MORE

All-Star Contender at Michael Jordan’s

Hounds aren’t quite sold on Michael Jordan’s steaks, but their hamburger is a winner. It’s 12 ounces of well-seasoned ground sirloin, broiled to a nice crust, served on a lightly grilled bun with decent steak fries… READ MORE

A Gem in Downtown – No, Not the Jewelry District

Cakewalk, Debra King’s new bakery-cafe downtown, is now serving breakfast and lunch. It’s a gem waiting to be discovered, says joejoe. For lunch, try the tenderloin sandwich, with medium-rare beef in a cracked-pepper and salt crust, plus horseradish cre READ MORE